Stovetop Chicken Tagine (With Lemon and Tomato Substitute Options)

Ingredients:

For the Spice Mix:
• 3-1/2 tablespoons paprika
• 1 teaspoon garlic powder
• 2 teaspoons ground cinnamon
• 3 tablespoons ground coriander
• 1 tablespoon ground turmeric
• 1 tablespoon ginger powder
• 1-1/2 teaspoons ground cardamom
• 1/4 + 1/8 teaspoons ground cloves
For the Tagine Chicken:
• 3 pounds chicken thighs and/or legs (*see Tips section for breasts)
• Salt, to taste
• Black pepper, to taste
• Spice mix 2 tablespoons to all of it (above)
• Neutral-flavored oil, for frying (I used a mixture of olive and avocado oils)
• 6 ounces canned tomatoes, cut into pieces (or 3 Roma tomatoes blanched for 1 minute in boiling water with skins and seeds removed, cut into quarter sections)
• 1 head cauliflower, cut into bite-size florets
• 1-1/2 medium-size yellow onions, chopped
• 6 cloves garlic, grated or minced
• 1 tablespoon grated fresh ginger
• 1 pinch saffron (optional due to expense)
• 1 tablespoon tomato paste
• 3 cups gluten-free chicken stock, homemade or low-sodium (I used water + 1-1/2 tablespoons Better Than Bouillon Organic** Chicken Base)
• 2 tablespoons fresh lemon juice (or 1 teaspoon apple cider vinegar + 1/8 tsp. stevia or 1 tsp. sugar)
• 1 cup pitted gluten free*** prunes (or dried apricots)
• 1 tablespoon cornstarch, potato starch or tapioca flour/starch, for thickening
• 3 tablespoons water, for thickening
• Flat leaf parsley or cilantro, for garnish (optional)
• Sliced almonds, for garnish (optional)

Instructions:

1. Combine the spice mix and set aside.
2. Season both sides of the chicken with salt and pepper.
3. Dredge both sides of the chicken in the spice mix.
4. Place in a preheated, oiled skillet and weigh the chicken down with a heavy skillet or steak weight and brown for 2 - 3 minutes on each side.
5. Remove the chicken from the skillet and set aside.
6. Add the onion and bell pepper, if using as a vegetable or as a substitute for tomatoes. Saute on low heat for 7 minutes or until tender.
7. Add garlic and ginger and saute until fragrant, about 1 minute.
8. Add saffron, if using, tomato paste, chicken broth, lemon juice, lemons, and dried fruit. Simmer for 20 minutes or until chicken is tender.
9. Mix together the cornstarch and water. Increase heat to high and pour the cornstarch mixture/slurry into the sauce.
10. If desired, use a handheld blender to puree the sauce within a deep heat-proof bowl or pot.
11. Serve with plain rice, rice cooked in chicken broth, gluten free pasta, gluten free polenta (Sam Mills), or gluten free corn grits.
12. Garnish with parsley and or almonds, if desired.
Chicken Breast for Two:
13. See the below photo of my tomato and lemon-free version served over polenta. I pounded out two 1/2 pound each chicken breasts to 1/2 inch thickness. I used the following dry rub/spice mix:
14. 1-1/2 teaspoons paprika
15. 1 teaspoons cinnamon (much more in this recipe)
16. 3/4 teaspoon turmeric
17. 1/4 teaspoon ground ginger
18. 1/4 teaspoon garlic powder
19. Scant 1/4 teaspoon ground coriander
20. I omitted the cardamon and cloves; omitted the tomatoes, but instead added a sliced red bell pepper with the onions and used vinegar and stevia instead of sugar; and threw in some leftover green beans; absolutely delicious!

Tips

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